Method

Main

1

Combine tamarind pulp and ½ cup boiling water in a small bowl, set aside for 5 minutes, then press through a sieve, reserving paste and discarding seeds.

2

Combine fish stock, tamarind paste, fish sauce, palm sugar and garlic in a large saucepan and simmer over medium-high heat for 5 minutes. Add okra, pineapple and flathead, then cook for 2-3 minutes or until fish is just cooked through.

3

Add tomato, chillies and lime juice to soup and stir to combine, then cook for another 1-2 minutes or until tomato is soft. Season to taste, then ladle soup among bowls and serve immediately, scattered with herbs, with extra herbs and lime wedges passed separately.